I successfully made a koubideh with Beyond Burger crumbles so I thought I would use the same recipe for meatballs. But I can’t ever make the same thing twice. So I started with my koobideh recipe — Beyond meat mixed with a pulverized yellow onion, plenty of salt and pepper, red miso paste and my two Persian spice mixes I have from Villa Jerada. But then I started adding some Moroccan spices — cumin, cardamon, allspice and some ground ancho pepper. Some olive oil. And a ground up anchovy. I put that in the refrigerator for a while.

Then I made the side dishes. I stared with three quarters of a cup of couscous, which was all I had left. I added some tomato soup broth and water (for couscous use twice as much liquid as the grain.) I chopped up some fennel greens, not the bulb, added an egg to the not yet boiled water and then through in a tiny bit of bay leaf and some dried mint. Also salt and pepper and a tablespoon of ghee. When the liquid started boiling, I stirred in the couscous, covered it, turned off the flame and let it sit for 7 minutes. When it was done, I sliced up some cherry tomatoes and tossed them in.

For a second side, I diced up a sweet potato and sliced up the bulb of the fennel and put it on a roasting pan, sprinkled some cumin on it, drizzled some olive oil on it and tossed it and then stuck it in a preheated 400 degree oven for half an hour.

I took the meatless mixture out of the refrigerator, rolled them into meatballs put it on a cast iron pan and stuck that under the broiler when the potato fennel mixture was done.

After a few minutes I rotated the pan and after a little more cooking, I flipped the meatballs. When they were done, I took them out of the cast iron pan, and tossed into it the couscous and the sweet potato fennel. Then I put the meatballs back in.

Here are the ingredients for the meatless balls:

• One package of Beyond Burger meat
• 1 yellow onion pulverized in the cuisinart.
• 1 clove of crushed garlic
• Spices. I used Villa Jerada Kefta rub and Urfa Biber
• Cumin
• Cardamon
• Lots of salt and pepper
• Red pepper
• Garlic and onion poweder
• Two tablespoons of red miso.
• Olive oil

Here are the ingredients for the couscous

• 1 cup of couscous
• 2 cups of water or mixture of water and vegetable broth
• 1 egg
• Fennel greens chopped
• 1 tablespoon of butter or ghee or olive oil
• Some dried mint
• A tiny amount of bay leaf (I use California bay which grows outside my front door but it is powerful!)
• Salt

Here are the ingredients for the potato/fennel

• 1 sweet potato diced
• 1 fennel bulb sliced thin
• Cumin
• Salt
• Pepper
• Olive oil